(225 ILCS 650/5.1)
    Sec. 5.1. Type I licenses.
    (a) A Type I establishment licensed under this Act who sells or offers for sale meat, meat product, poultry, and poultry product, except as otherwise provided:
        (1) shall be permitted to receive meat, meat product,
    
poultry, and poultry product for cutting, processing, preparing, packing, wrapping, chilling, freezing, sharp freezing, or storing, provided it bears an official mark of State of Illinois or of Federal Inspection;
        (2) shall be permitted to receive live animals and
    
poultry for slaughter, provided all animals and poultry are properly presented for prescribed inspection to a Department employee; and
        (3) may accept meat, meat product, poultry, and
    
poultry product for sharp freezing or storage provided that the product is inspected product.
    (b) Before being granted or renewing official inspection, an establishment must develop written sanitation Standard Operating Procedures as required by 8 Ill. Adm. Code 125.141.
    (c) Before being granted official inspection, an establishment must conduct a hazard analysis and develop and validate an HACCP plan as required by 8 Ill. Adm. Code 125.142. A conditional grant of inspection shall be issued for a period not to exceed 90 days, during which period the establishment must validate its HACCP plan.
    Any establishment subject to inspection under this Act that believes, or has reason to believe, that an adulterated or misbranded meat or meat food product received by or originating from the establishment has entered into commerce shall promptly notify the Director with regard to the type, amount, origin, and destination of the meat or meat food product.
    The Director shall require that each Type I establishment subject to inspection under this Act shall, at a minimum:
        (1) prepare and maintain current procedures for the
    
recall of all meat, poultry, meat food products, and poultry food products with a mark of inspection produced and shipped by the establishment;
        (2) document each reassessment of the process control
    
plans of the establishment; and
        (3) upon request, make the procedures and reassessed
    
process control plans available to inspectors appointed by the Director for review and copying.
    (d) Any establishment licensed under the authority of this Act that receives wild game carcasses shall comply with the following requirements regarding wild game carcasses:
        (1) Wild game carcasses shall be dressed prior to
    
entering the processing or refrigerated areas of the licensed establishment.
        (2) Wild game carcasses stored in the refrigerated
    
area of the licensed establishment shall be kept separate and apart from inspected products.
        (3) A written request shall be made to the Department
    
on an annual basis if a licensed establishment is suspending operations regarding an amenable product due to handling of wild game carcasses.
        (4) A written procedure for handling wild game shall
    
be approved by the Department.
        (5) All equipment used that comes in contact with
    
wild game shall be thoroughly cleaned and sanitized prior to use on animal or poultry carcasses.
(Source: P.A. 100-863, eff. 8-14-18.)